Pasta Bolognese pairs best with red wines high in acidity and tannin such as Barolo, Pinot Noir, Dolcetto, Primitivo, Nero d'Avola and Chianti Classico. Bolognese sauce is a thick meat-based red sauce that features tomatoes, however, meat [...]
Barolo is packed with tannin and acidity that allows it to pair best with flavourful dishes such as Prime Rib, Rib Eye Steak, Osso Buco, Cottage Pie, Veal Chops, Roasted Goose and Venison Stew. Barolo is [...]
Rich white wines such as Champagne, Chardonnay, Dry Amontillado Sherry, and Sauternes pair best with Lobster Bisque. Lobster Bisque is a silky lobster soup created by making a broth from lobster shells. The broth is then [...]
Pike pairs best with a rich oaky Chardonnay, white Châteauneuf-du-Pape, an aged white Rioja, Gavi di Gavi, Greco di Tufo and Soave. If your pike dish features herbs, a dry Rosé will work quite well. If [...]
Chianti Classico pairs best with meaty Italian dishes featuring tomato sauce, such as Spaghetti and Meatballs, Lasagna, Chicken Parmesan, Baked Ziti, Pizza, and Bruschetta. Fresh and fruity, Chianti Classico is loaded with fresh flavours of black [...]
Baked Ziti pairs best with red wines high in acidity like Zinfandel, Chianti Classico, Barbera, Valpolicella, and Pinot Noir. Classic Baked Ziti is a pasta casserole using ground beef or Italian sausage along with Ziti pasta, [...]
Beef Wellington requires a dry and medium-bodied red wine such as a Bordeaux, Chianti Classico, Malbec, or Syrah to stand up to the beef flavours while complementing the puff pastry, onion and mushroom flavours in this decadent [...]
Italian Barbera is naturally high in acidity and low in tannin, making it perfect with dishes featuring tomatoes such as Pizza, Lasagna, Chicken Parmesan, Bruschetta, Penne in a Vodka sauce, and Spaghetti & Meatballs. Barbera comes [...]
Lasagna pairs best with acidic and fruity red wines like Chianti Classico, Dolcetto, Barbera, Nero d'Avola, Pinot Noir and Zinfandel. The layers of cheese, meat, vegetables and lasagna noodles require a red wine with enough flavour [...]
Fall off the bone ribs pairs best with red wines such as Zinfandel, Cabernet Sauvignon, Cabernet Franc, Malbec, Baco Noir, Shiraz, and Pinot Noir. The sauce and spices used on your ribs, if any, should dictate [...]